|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
General Comment: 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P - Observed written employee health policies on-site. Reminded PIC about employee knowledge to ensure reportable illnesses are being reported to local health department and as well as management exclusion and restriction requirements. Handout provided to PIC. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 2 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed black soil residues accumulating inside ice machines. Ensure ice machines are cleaned at required frequency. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed large bins of cut lettuce and pico prepared today but cooling in covered containers and deep covered containers. Observed chicken soup cooling in deep plastic container on ice bath in walk in unit. CDI, chicken soup relocated to shallow metal containers to and lettuce and pico relocated to uncovered shallow containers to rapidly cool. Repeat. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth worn around waist of food employee and cloth stored on vegetable press below prep table. Vegetable press relocated for cleaning and towel removed. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed chip bins and containers stored as clean but wet stacked. Repeat. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed Container lids stored in splash zone and ice paddle stored on soiled area on top of ice machine.
4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed some plates not covered / inverted on rack below food Chip storage container and plates had some chip residues and soil. Plates relocated for cleaning. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed large plastic bin stored as clean but heavy pitting and damage. CDI, operator voluntarily discarded container. |